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IOFI Committees and Working Groups

 

IOFI has a number of committees and working groups staffed primarily by industry volunteers from companies that also belong to IOFI member associations. Selected for their areas of expertise, volunteers on IOFI committees and working groups participate in meetings and conference calls, fulfill challenging assignments and demonstrate passion and commitments to their work for IOFI.

 

The IOFI Science Board (ISB) is a group of skilled scientists with varied backgrounds and specialities who work closely with the IOFI science staff.

  • The ISB reflects the IOFI Member Network, and members come from companies of various sizes and types, including flavor-focused businesses and consumer goods companies.
  • As the management group for the overall IOFI scientific program, the ISB identifies major scientific initiatives, prioritizes the workload and manages the implementation of studies through the IOFI scientific staff. Key roles include:
    • Maintenance of an ongoing rigorous scientific research program to document the safety of flavorings under conditions of intended use;
    • Scientific support of regional and national member associations;
    • Identification and evaluation of new scientific methods for the safety evaluation of flavor materials; and
    • Identification of research needed to addresss emerging issues.

 

The IOFI Regulatory Advisory and Advocacy Committee (RAAC), is comprised of experts in regulatory affairs from members.

  • With a primary role of two-way communication between member associations and companies and IOFI, the RAAC serves as a clearinghouse for information on emerging regulatory trends, and an avenue for the industry to coordinate its efforts to speak with one voice to legislators and regulators on the topic of flavor safety.
  • Key focus areas include:
    • Advocacy support of regional and national member associations;
    • The IOFI Code of Practice and Global Reference List (IOFI GRL);
    • Identification of emerging issues that need to be addressed or communicated to member associations;
    • Education and outreach to promote understanding of the science that supports flavor safety, and IOFI's efforts for global harmonization of flavor regulation; and
    • Tracking of legislation and regulation worldwide related to the flavor industry.

 

The IOFI Communication Board (ICB) is comprised of global flavor industry communications professionals charged with managing IOFI external communication. Through thrice-yearly meetings and monthly conference calls, the ICB develops and implements plans to: 

·      Be the trusted, transparent resource on all aspects of flavorings

  •       Support and enhance the reputation of flavorings and the flavoring industry
  •       Create alignment with regional associations through close collaboration

The ICB also directs the efforts of the Internal Communication Task Force (ICTF) that is charged with enhanced two-way communication with the IOFI membership along with internal education and training. 

 

The IOFI Working Group on Methods of Analysis (WGMA) is staffed by high-level analytical chemists who work with IOFI staff to formulate and implement general guidelines for analytical techniques for the flavor industry. Key roles include:

  • Development of methods of analysis for determination of flavoring substances and flavor adjuncts;
  • Evaluation of the validity of reported identifications of flavoring substances in nature;
  • Advice to the Science Board on analytical techniques; and
  • Support of IOFI on special projects.

 

The IOFI Global Poundage Survey Committee (GPSC) has a key role in identifying levels of usage of flavor ingredients. Primary activities of the GPSC are:

  • Development of standard global poundage survey methodology to be used by national and regional associations;
  • Coordination and validation of data collection to ensure consistency and accuracy; and
  • Preparation of the IOFI Global Poundage Survey for submission to authoritative safety assessment and/or safety management bodies involved in the safety evaluation of flavoring ingredients.

 

The IOFI-IFRA Occupational Safety, Health and Environmental (SHE) Committee is a joint committee staffed by volunteers from IOFI and the International Fragrance Association (IFRA), responsible for matters related to the production, handling and overall strategy for continuous improvement through flavor and fragrance industry safety, health and environment programs and initiatives.

 

The IOFI-IFRA Globally Harmonized System (GHS) Task Force, also a joint committee with IFRA, provides guidance on and communication of the classification and labeling of flavor and fragrance ingredients in accordance with the United Nations Globally Harmonized System.

 

 

 

 

 

 

 

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